Southern cornmeal hoecakes, also known as fried cornbread, carry the essence of down-home comfort. These crispy-edged, golden cakes are a tribute to simple yet flavorful Southern cooking, traditionally cooked in cast-iron skillets with bacon grease. A delight to eat, hoecakes pair perfectly with savory greens or as a stand-alone snack, offering a crispy exterior that gives way to a tender, cornbread-like center.
Ingredients:
- 1 cup cornmeal
- ½ cup flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp sugar (optional)
- ¾ cup buttermilk
- 1 large egg
- ¼ cup water (optional, for thinning the batter)
- Oil or bacon grease for frying
Instructions:
- In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
- Add the buttermilk and egg, stirring until combined. Add water if needed to reach a slightly thick, pourable consistency.
- Heat about 2 tbsp of oil or bacon grease in a skillet over medium heat.
- Drop 2-3 tablespoons of batter into the skillet, spreading slightly. Fry for about 2 minutes on each side until golden brown.
- Remove and drain on a paper towel. Repeat with remaining batter.
